This hearty Vegan Lentil Mushroom Stew is loaded with earthy lentils, savory mushrooms, and aromatic herbs in a rich vegetable broth. Perfect for chilly nights and nourishing dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 tbsp olive oil
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1 large onion, diced
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3 garlic cloves, minced
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2 carrots, chopped
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2 celery stalks, chopped
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12 oz mushrooms (cremini or mixed), sliced
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2 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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1 tsp smoked paprika (optional)
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Salt & pepper, to taste
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½ cup red wine (optional)
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1¼ cups brown or green lentils, rinsed
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5 cups vegetable broth (plus more as needed)
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1 tbsp tamari or soy sauce
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2 cups spinach or kale (optional)
Instructions
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Heat oil in a large pot. Sauté onion for 5–7 minutes until softened.
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Add garlic, carrots, and celery. Cook 5 minutes.
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Stir in mushrooms; cook until browned, about 8 minutes.
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Add tomato paste, thyme, paprika, salt, and pepper. Cook 2 minutes.
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Deglaze with wine (if using), scraping the pan.
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Add lentils, broth, bay leaf, and tamari. Bring to a boil.
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Reduce heat, cover loosely, and simmer 35–40 minutes until lentils are tender.
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Stir in greens (if using) and cook until wilted. Adjust seasoning as needed.
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Remove bay leaf and serve hot.